Kale Guacamole Salad #SundaySupper

Kale Guacamole Salad

You guys, I’m in love.  the kind of love I thought I’d never find, certainly not in this way.  With this … thing.

I’m in love with kale.

There!  I said it.  I am in love with kale.

Kale Guacamole Salad

It gets a lot of love and an equal amount of hate.  Like Brussels sprouts (another love) and beets ( a recent love).

But I love kale unabashedly and you should too.  Yes, it is this super trendy food that is everywhere and looks all green and leafy and unpalatable in the store.  It’s not though.  It’s a good ingredient with a rough exterior.

Kale Guacamole Salad

Kale chips are cool, but really, kale belongs in a salad.  It totally takes salads to the next level.  Instead of limp, boring greens like iceberg or leaf lettuce, kale stands up to other ingredients and dressing.

That’s the real secret to a great kale salad: lots and lots of dressing.

Oh, and a good massage.

No really, you have to massage your kale.

I know, that sounds weird, but it only takes a few minutes and it’s so worth it.

Kale Guacamole Salad

Wash the kale, drain it, make sure it’s not super sandy, because sometimes it is, and then put it in a bowl with a few tablespoons of vinegar.  Then you go to work.  Massage that kale.  The vinegar might even turn green as the chlorophyll starts to break down.  Give it a good rinse, dry it, and make the salad.

Your life will be changed.  You will love kale.

Kale Guacamole Salad

Especially when you pair it with all of your favorite guacamole ingredients, including chips, and practically drown it in a citrus and mustard vinaigrette.

This is an awesome dinner to me, but feel free to add some nuts, cheese, dried fruit, chicken, steak, or fish.  The possibilities are really endless.  Kale for life!

Kale Guacamole Salad

Kale Guacamole Salad #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2-4 servings


Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil
4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips


  1. In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
  2. Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.
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Don’t forget to check out the other Sunday Supper dishes.

Sunday Supper Summer Dinner Salad Recipes


Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
Grilled Kielbasa and Warm Mustard Vinaigrette Salad by Our Good Life
Healthy Steak Salad by Cricket’s Confections
Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
Southwest Steak Salad by Hezzi-D’s Books and Cooks


BBQ Chicken Salad by Palatable Pastime
Caribbean Chicken Quinoa Salad by My Life Cookbook
Chicken Fried Picnic Salad by The Freshman Cook
Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
Iron Chef Morimoto Inspired Salad by NinjaBaker.com
Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Rainbow Greek Chicken Salad by Jersey Girl Cooks


Farmers Market Quinoa Salad by And She Cooks
Muffuletta Pasta Salad by Cosmopolitan Cornbread


Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
Crab Salad with Chili, Tomato and Avocado by Monica’s Table
French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
Roasted Cod and Edamame Salad by The Bitter Side of Sweet
Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake


Chopped Greek Salad by Soulfully Made
Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
Kale Guacamole Salad by Pies and Plots
Kale Superfoods Salad by Sew You Think You Can Cook
Loaded Chopped Salad by Simple and Savory


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

White Bean Kale Soup

White Bean Kale Soup - A comforting meal that is healthy, vegan, and gluten free!

In December it was easy to pretend winter wasn’t coming.  This whole El Nino thing was real.  And it was awesome.  Opening the windows.  Walking around the Christmas tree at Campus Martius like it was spring.

A girl could get used to that.  Convince herself maybe she wasn’t California dreaming after all.

And then January hit and Mother Nature laughed her evil laugh and brought winter.  Like seriously brought it.

White Bean Kale Soup

Snow.  Cold.  Below zero wind chills.  Below zero.  I don’t do below zero.  No one should do below zero.  It shouldn’t be a thing.

So while I’m pretending like the temperature is going to creep higher than 20 today and it’s not snowing outside and that there is enough lotion in the world for my dry skin (there’s not), I’m also eating soup like it’s my job.

Comforting, steaming hot, creamy soup that also happens to be healthy, vegan, gluten free, and super good for me.  After all it’s still January and we all want to stick to those New Year’s resolutions.

White Bean Kale Soup

Though the beans have to be soaked overnight, this soup is super easy to make.  It is hearty enough to eat on its own, though you could definitely add some chicken or even pulled pork.

The white beans break down just enough so that they become melt in your mouth creamy.  And of course there’s kale, because I love kale, but any green would do.  Basically any vegetables you love and have in the refrigerator begging to be used can be added to this soup.

I’m hoping things will warm up soon, and when they do, I’ll still be eating this soup.

White Bean Kale Soup

White Bean Kale Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8-10 servings


1 pound navy beans, rinsed and soaked in the refrigerator overnight

2 tablespoons olive oil

2 large onions, diced

4 cups vegetable or chicken stock

2 cups water, plus more as needed

4 large carrots, cut into rounds

1 bunch kale, broken into pieces

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

Lemon, for serving


Heat a large stock pot over medium heat. Add the oil and onion. Sauté until translucent, about 5 minutes. Add the beans, stock, and water. Add enough water so that the beans are covered. Keep an eye on the water level to be sure they are covered through the cooking process. Bring the mixture to a boil, reduce to a simmer, and cover. Cook for 1 hour, occasionally stirring and skimming the top of the soup.

Add the carrots and kale and simmer for 15 minutes more. Remove the lid, add salt and pepper, stir to combine and serve with lemon.

Soup may be stored in an airtight container in the refrigerator for up to 3 days or frozen in airtight containers for up to 3 months. Thaw in the microwave until piping hot.


Additional time for soaking the beans is necessary



Kale and Corn Salad for Pizza Night

This shop has been compensated by Collective Bias and its advertiser. All opinions are mine alone. #GameDayPizza #CollectiveBias
Kale and Corn Salad for Pizza Night

It’s official. I’ve turned back into a football fanatic. Okay, so I don’t know everything about the game, but I love cheering for my favorite teams and players.

There’s something so wonderful about how sports, especially football, bring us together in a way that not many things do. My parents and I spend Sunday catching up on all the football games we can while we do a few other things.

Shopping at Walmart

But it’s nice to be able to watch the games without distraction whenever possible. This means I don’t always want to spend a lot of time in the kitchen preparing dinner. And I certainly don’t want to go out because then I won’t be able to watch the games at all. I’m not a sports bar kind of gal.

That’s when I turn to Red Baron frozen pizzas. I love them because they make the house smell ah-mazing when they’re cooking. Seriously, I thought I was in a pizzeria and the neighbors would come over to see what was going on.

Cooking the Corn

Assembling the Salad

Red Baron pizzas, which I always pick up at Walmart, have a great crust, and pizza is nothing without a great crust. It’s not too thick or too thin. It just has the perfect amount of crunch. And the perfect amount of toppings. All the ones I’ve tried leave us all wanting more after one bite.

I most recently tried the Red Baron® Classic Crust 4 Meat-Pizza. I was super excited to read about their sweepstakes right on the package. If you buy a package with the promo, like me, you just go online to enter the code and see if you’ve won! You can win anything from $8,000 to pizza. Sounds good to me!

Red Baron Pizza

Pizza night just isn’t pizza night without a fresh salad to go with it. Kale is my staple salad green. I topped it with onion and fresh from the farmers’ market heirloom tomatoes, fennel, and sautéed corn! All it needed was a drizzle of apple cider vinegar and olive oil and a hint of black pepper to go perfectly with the pizza.

You know my meal is never complete without dessert, so I turned to Edwards Pies for a Key Lime Pie. Key lime is one of my favorites. Even though my favorite team didn’t win this week, dinner was a touchdown!

Which Red Baron pizza will you try first?

Kale and Corn Salad for Pizza Night

Key Lime Pie

Kale and Corn Salad for Pizza Night

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings


1 bunch kale, stemmed and washed

1 large sweet onion, sliced

1 bulb of fennel, diced

2 large heirloom tomatoes, sliced

3 large ears corn, kernels removed from cob

½ cup olive oil, divided

1/3 cup apple cider vinegar

Freshly ground black pepper


Preheat a large skillet over medium heat. When hot add about 2 tablespoons of olive oil to the pan. Add the corn, and sauté, stirring frequently, until fragrant and beginning to brown, about 7 minutes. Remove from the heat.

You may either assemble the salad in a large bowl by tossing the kale, onion, fennel, tomatoes, and corn with remaining olive oil, vinegar, and pepper, or allow people to assemble their own salads. Serve with the pizza!


Healthy Banana Kale Smoothie

Healthy Banana Kale Smoothie

This is my two hundredth blog post.  It seems like it should be more than that, but two hundred is a lot, a big blogging milestone.  Most of the posts were recipes, written and photographed by me.  That’s a lot of pictures, words, food, dishes, and ingredients.  In these two hundred posts, I have discovered blogging is the most interesting, most difficult, most frustrating thing I’ve ever done.

I have learned so much in both the kitchen and the world of technology.  I know what a widget is, how to identify a spam comment from a mile away, and that advertising on Facebook is a waste of time and money.  I know that foil needs to be placed under pans that could possibly overflow or I’ll have a long day ahead of me, that cookies are hard to bake perfectly, and homemade marshmallows are the best thing on earth.  But I have a lot left to learn.  For example, does anyone understand Google Plus?  My photography skills are hopefully continuing to improve.  And monkey bread, I will conquer you.

Healthy Banana Kale Smoothie

Blogging isn’t anything I thought it would be.  It was supposed to help launch my writing career.  Instead, I’ve got a writing career I can’t get off the ground and a blog growing so slowly a family of snails just passed it.  Companies don’t contact me for the most part.  Rather, I contact them.  And then, they ignore my repeated phone calls and/or emails.  Good times . . . not!

It takes a shocking amount of time to blog.  From choosing and developing recipes to making and eating them, then taking pictures and editing those, writing posts, and putting all the parts together.  Plus, there’s lots of grocery shopping.  Don’t forget about social media, food porn sites, leaving comments on other blogs, maintaining my blog, dealing with companies . . . I need a nap.  Most of the time, the day is over before I even know what happened.

Healthy Banana Kale Smoothie

Blogging has opened a new world to me.  New foods and recipes, lots of friends, even if we’ll probably never meet, and a constant desire to work harder and improve.  I always have hope one day my blog will explode in popularity and I suppose that’s what keeps me going, along with all of you, my wonderful readers and the comments you leave.  Thank you for your support! I’m excited to see what the future holds and I hope you are too.

For now, the future holds this Healthy Banana Kale Smoothie.  This is a super breakfast, lunch, or snack that is packed with superfoods, along with being vegan and gluten free without a drop of refined sugar.  Frozen bananas and almond milk make this extra creamy – no fattening ice cream needed!  The bananas, along with a heaping helping of blueberries are all the sweetness needed.  We all know kale is one of the healthiest foods for you, and it’s perfect in here because you don’t drink it and think it tastes like kale.  It tastes like bananas and blueberries.  It is cold and refreshing and tastes like a decadent summer treat.  But that powerhouse kale is in there giving you tons of nutrients.  Healthy and craveably good, this is exactly the kind of recipe I want to celebrate my two hundredth post!

Healthy Banana Kale Smoothie

 Healthy Banana Kale Smoothie

Healthy Banana Kale Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 smoothies


2 bananas, cut into pieces and frozen

1 cup blueberries

1 cup kale, chopped

1 cup unsweetened almond milk, more if necessary


In a blender or food processor, place the bananas and kale. Blend until finely chopped. Add the milk and blend until creamy. Add the blueberries and blend until the smoothie is thick and creamy without any lumps. If it is too thick, add more milk and blend again. Serve immediately.


Relishing Daphne Oz’s New Book + Moroccan Lentil Soup

Relishing Daphne Oz's New Book +Moroccan Lentil Soup

Clearly you know I’m a fan of The Chew, as further evidenced by my previous post this week.  I’m also a huge fan of Daphne Oz.  Though I had admittedly no idea whom she was before The Chew became a part of my daily ritual, I have grown to love Daphne as much as the other hosts, and maybe even a little more.  When I heard she had a new book coming out, I inquired about it and was provided with a preview copy.  I was super excited to be considered important enough to receive a preview copy and even more excited to be able to take a look.

Relish is much more than a cookbook.  Sure there are plenty of mouth-watering recipes.  Enough delicious recipes that this book is bound to be dog-eared and food stained from so much use, a high compliment for a cookbook.  There are recipes for breakfast, lunch, and dinner, as well as drinks and, my favorite, dessert.  I made the Coconut Pecan Cake again, which I just updated with new, better photos.  If you missed this post the first time around (you probably did) take a look now.  Much as I love writing and words, I can’t think of any strong enough to describe how much I love this cake.  I want this cake every day of my life.  I also made the Moroccan Lentil Soup, but more on that a little later.  And the Whole Wheat Blueberry Sticky Buns are totally calling my name.  Plus, almost every recipe has an accompanying photo.  That’s so important to me as a reader, as I’m much more likely to make a recipe I can see. 

Relishing Daphne Oz's New Book +Moroccan Lentil Soup

Relishing Daphne Oz's New Book +Moroccan Lentil Soup

In between all the food, there’s Daphne’s take on living the best life we all can.  From her thoughts on eating healthy, splurging sometimes, and doing exercise that fits into our schedules and that we love to hair and makeup tips (come on, ladies, admit it, we all want thick, shiny, gorgeous hair like Daphne’s), like did you know coconut oil can be used to remove makeup?  I know I didn’t.  Then there’s all we ever need to know about furnishing our houses, traveling, and living and loving all parts of our lives and sharing them with the people most important to us.

Reading the introduction, I felt like Daphne was talking directly to me.  She talks about leading a well-rounded life.  About asking herself questions about if her life is headed in the right direction.  About waiting for her wildest dreams to come true while life is passing her by, as if we need to wait for good things to come.  Seriously guys, I think about these thinks all the time.  The thing is Daphne learned in a nutshell that “happiness is an attitude, but it’s easier to have that happy outlook when you’re living a life that is just right for you.”  Okay, so I kind of knew this, working as hard as I can to make my dreams come true, and ready for the life I want forever to happen . . . um . . . yesterday, but reading it was an epiphany.  And knowing that someone who seems as put together as Daphne has the same thoughts was an even bigger one.  What Daphne learned and hopefully I have now too is that life waits for no one.  We need to Relish the moment as much as possible.

Daphne also noted that she loves shopping at grocery stores and tries to eat healthy and be healthy, but at the same time enjoy food.  When you make the Coconut Pecan Cake, you’ll know she’s not all about flax seeds and kale, as she focuses on a philosophy where no food is out of bounds.  Because we all know when a food is out of bounds, it’s the only one we think about.  A tid-bit that I’ll never forget is that produce labeled with a PLU code that has five digits beginning with eight means it’s a GMO.  I won’t get into what that means here, but it’s definitely something I want to avoid and am so glad to know how.

I can’t wait to try meditating.  Daphne makes it sound like a great way to relax and think more clearly, at the same time making it approachable, noting there’s no “correct” way to do it.      

Relishing Daphne Oz's New Book +Moroccan Lentil Soup

Daphne talks about making things happen.  Not waiting, but taking chances and making things happen.  I love that philosophy.  One of the ways she does that is through making lists.  I did the same thing with my bucket list, but clearly I need to get more focused on crossing more things off.  Ridding our lives of worry and being grateful for all the amazing things we do have is also part of this idea.  Seriously, Daphne, were you in my head when you wrote this book?  Worrying is one of the biggest stressors in my life and something I am constantly working to control.

Then there’s working hard and partying hard.  This helps Daphne achieve balance in her life.  She says, “Every now and then enjoy the sunrise by staying up late instead of waking up early.”  I’ve never done that.  I think the bucket list just got a new addition.

Relishing Daphne Oz's New Book +Moroccan Lentil Soup

This is only a small sampling of the book that I read from cover to cover in just a few days.  The only bigger compliment a cookbook can receive than being a mess from being used, is being read from cover to cover.  If you only buy one cookbook this year, actually even if you only buy one book this year, make it Relish.  You will not be disappointed.

In the vein of Relishing life and making things happen, I made a video.  It’s a poem asking my favorite people, the hosts of The Chew, to help me out and make my dreams come true.  I would love if you all would check it out.  I’m tired of waiting for things to happen, so I’m trying to do something about that.  And on the off chance Daphne, you happen to read this (Hi!), please take a look at my video.  I just want a chance to Relish my life too!

Onto the Moroccan Lentil Soup.  I’d never had lentils before but this warm, comforting soup appealed to me in this yucky, chilly, rainy winter spring.  I wasn’t at all sure if I’d like it, but after one taste I didn’t like it, I loved it.  Pretty easy to put together, it simmers for awhile on the stove.  When served, it is a creamy soup full of super healthy ingredients: lentils, kale, sweet potatoes, carrots, garlic, some spices that warm you from the inside out.  The mouth feel is so rich and creamy.  An addition of lemon juice adds welcome brightness.  So eat this delicious and healthy soup for dinner and then you won’t feel so guilty about the coconut cake for dessert 🙂  And don’t forget to pick up a copy of Relish.

Relishing Daphne Oz's New Book +Moroccan Lentil Soup

5.0 from 3 reviews
Relishing Daphne Oz's New Book + Moroccan Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons extra virgin olive oil.
  • 3 carrots, peeled and sliced into ¼ inch medallions
  • 1 large white or yellow onion, diced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 5 garlic cloves, coarsely chopped
  • 2 cups dried red lentils, picked over and rinsed
  • 1 medium sweet potato, peeled and diced
  • 8 cups water, chicken, or vegetable stock (I used water and chicken stock)
  • ½ - 1 teaspoon freshly ground black pepper
  • 2 cups kale, cut into chiffonade
  • Lemon wedges for serving
  1. In a large pot, heat oil over medium heat. Add carrots and onion and sauté until slightly softened, about 4 minutes. Add red pepper flakes, coriander, turmeric, cinnamon, and garlic, and cook for 2 minutes more, stirring frequently so the garlic doesn’t burn.
  2. Add the lentils, sweet potato, and water or stock. Bring the soup to a boil before reducing to a simmer. Simmer, partially covered, for 20 minutes, stirring occasionally. Add the kale and black pepper and simmer for up to 10 minutes more, until the lentils, carrots, and sweet potatoes are cooked through and the soup is creamy.
  3. Serve with lemon. Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stove top.
Recipe adapted from Relish by Daphne Oz

Disclaimer: I was provided with a copy of Relish to review, but all opinions, as always, are my own.

Kale Chips

Kale Chips

The question I am most often asked is if I actually eat the things I make.  While I focus on being fit and healthy, I can assure you and anyone else who asks I do indeed eat everything I make.  In fact, I make each recipe, tasting the batter along the way when possible, photograph it, eat it, like it, and write about it before you ever see it on this blog.  If it doesn’t pass the taste test, even if Mom and Dad like it, it doesn’t see publication.  Luckily, Mom is kind enough to do the dishes 🙂

Moderation is definitely key.  Making cookies means eating one, yes, one and only one, after dinner.  It means limiting myself to one piece of pie or cake.  It means no heaping scoop of ice cream next to said slice of pie or cake.  More than anything, it means eating less and healthier throughout the rest of the day.  I almost never eat out, and just looking at my small meals would leave most of you hungry . . . until you got to dessert.

Unbaked Kale Chips

Kale Chips

More than anything, I really love healthy food.  Sure I get a craving for French fries now and then, though I haven’t had any in over three months, and a few potato chips, about five, seriously, often satisfy my salty snack craving.  But fruit, vegetables, wild fish, lean meats . . . these are foods I love, foods that provide comfort, foods that make me feel good and are good for me.

I’m not always a fan of leafy greens.  But a few years ago when the craze over kale chips began, I was curious to say the least.  Could these really be as good as people said?  Would I like them at all?  Or not be able to take more than one bite?  I experimented with many different cooking temperatures and times.  I learned 350 is way too hot to cook them.  Covering them with parchment, or even cooking them on parchment leads to soggy chips.  And timing . . . oh, man, that has to be perfect.

Kale Chips

Kale Chips

I have now perfected my kale chip recipe.  An unlined baking sheet, 300 degrees, and almost 30 minutes exactly will give you perfect kale chips.  Kale chips have become one of my favorite side dishes.  Even Dad likes them, and trust me, when I said kale chips, he looked at me like I was crazy.  But as long as they are fully coated with olive oil, the excess drains off during baking, you’ll end up with perfectly crisp kale.  I season mine with black pepper and red pepper flake for a bit of a kick.  The flavor is spicy with richness from olive oil and a slight bitterness from kale, giving an overall perfectly balanced flavor.  It’s the texture of these that is my favorite.  Completely crispy, they then almost melt in your mouth, dissolving into bits of pure flavor and health, as kale is considered a super food.  The experience of these is kind of unique and hard to explain, so you must give them a try.  I know you’ll fall in love with them as much as I have, and they’ll help you keep your New Year’s resolution to lose weight . . . or at least make you feel better about eating dessert.

Kale Chips

5.0 from 3 reviews
Kale Chips
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium bunch kale, stemmed and thoroughly washed
  • 2 teaspoons freshly ground black pepper
  • ½ - 1 teaspoon red pepper flakes
  • ¼ cup extra virgin olive oil
  1. Preheat oven to 300 degrees F. Dry kale thoroughly. Tear kale into bite size pieces and place on an unlined rimmed baking sheet. Cover the sheet entirely, but do not put more than one layer of kale or it will not bake properly. Sprinkle with black pepper and red pepper flakes. Drizzle on olive oil, and then mix with your hands to make sure all the leaves are coated in olive oil. Drizzle a little more if necessary. Excess will drain off during baking.
  2. Bake for about 30 minutes. Check a few minutes before to make sure it is not done early, and it is possible it could require a few extra minutes, but 30 tends to do the trick. The kale will have shrunk down substantially. It should all be crispy, but not at all brown. It may be sizzling a little. Serve immediately.



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